Braised Squid Pizza

Name: Braised Squid Pizza
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Squid; Some Braised pork; Some green pepper; Some onion; Some Self-raising flour; Some butter; Some salt; Some Honey Barbecue Sauce; Some Sugar; Some Barbecue sauce; Some ketchup

by Jane Baby

4.9 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

This pizza is made with self-rising flour, and the taste is not much different from that of high-gluten flour. Taste If you like a softer crust, add a little more warm water when making the dough to make it into the kind of moist and shapeless dough. If you like a crisper texture, knead it more and knead it with less warm water to form a smooth dough. My family likes the taste between the two, so basically it is kneaded into a relatively moist dough. The pizza stuffing is a combination of Chinese and Western, self-marinated meat, chopped fat and thin, and blanched squid whiskers. Meat ingredients are almost all cooked, so you don’t need to bake it for too long. The mozzarella cheese is wrapped in two layers with the pizza filling. The milk flavor is full and it is very enjoyable. "

Braised Squid Pizza

1. Spontaneously-raised powder, warm water, butter, a little sugar and salt are combined to form a moist dough for about half an hour (you can gently squeeze the dough with your hands).

2. Mince the stewed pork.

3. Squid should be blanched, green pepper and onion should be cut into rings.

4. Spread flour on the chopping board, roll out the dough into a round dough with a thin middle and thick edges, and put it on the greased tin foil.

5. Insert a hole in the dough with a fork (to prevent it from being heated up during baking).

6. Honey barbecue sauce, barbecue sauce, and tomato sauce are made into pizza sauce in a ratio of 1:1:3, and brush on the dough with a brush.

7. Spread with shredded cheese.

8. Put the stewed pork, squid silk, green pepper, and onion in turn.

9. Spread a thick layer of shredded cheese, preheat the oven at 220°, and bake the upper and lower fires for about 25 minutes in the middle layer, subject to the color of the crust on the edge of the pizza (adjust the time appropriately according to the power of your own oven.)